A mixture of plants can be considered a food or part of a food and provides medical or health benefits like the prevention and treatment of disease. Spices and herbs as well as fruits are rich sources of powerful antioxidants and bioactive compounds. The main objective of the study was the comparative evaluation of phenolic compounds of different mixtures of plants methanolic extracts and also the evaluation of the antioxidant activity of these plant extracts using specific method. In this study three plants and fruits (apple, orange and mint) were mixed (in dried form) in different proportion and the mixtures’ content in polyphenols and their antioxidant capacity were determined. The total phenolic content in plant extracts was quantified using the Folin-Ciocalteu method and the antioxidant activity of plants was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The total phenolic content was between 27.74 and 24,10 mg GAE/g, while the antioxidant capacity ranged between 31.71% and 29.13% for dried spices. The present research work, demonstrates the nutritive value of selected plants, revealing their potential as natural antioxidants in food industry.